Chef Mark Marotto’s culinary education began when he was just a child. Growing up, Mark and his two brothers worked at their father Jerry’s downtown Buffalo restaurant, Dubois. There, Mark performed a variety of tasks, from dishwashing and serving, while also learning the fundamentals of cooking and running a restaurant.

In 1978, he went on to Cornell University, where he earned a degree in Hotel Administration. After graduation, he joined Buffalo Raceway as concessions manager, and then went on to The Boston Garden as club manager.

While in Boston, Mark worked with a French chef and an Irish chef. One chef taught him about classical cuisine, while the other chef taught him about the art of Nouvelle cooking. From this experience, along with the knowledge gained from his father while at Dubois, Mark developed his own style of cooking  a unique blend of quality, simplicity, and creativity.

Marotto's Restaurant Opens in 1985 on Delaware Avenue

In 1985, he opened Marotto’s Restaurant on Delaware Avenue in Kenmore. The restaurant became a quick success due to its fresh and flavorful cuisine, cozy ambiance, and service-centric employees.

More than 28 years later, Mark Marotto continues to delight patrons with both his harmonica playing and his high quality dishes, enjoyed in a relaxed and comfortable setting